JP3024798B2 - Method for producing low cholesterol whole egg product or egg yolk product for diet and method for secondary processing of those products into food - Google Patents

Abstract

Described is a method of preparing a dietary low cholesterol whole egg or egg yolk product, the method being characterized in that whole egg or egg yolk is dehydrated and then mixed with a low cholesterol extraction solvent based on liquid edible oils. The extraction solvent is allowed to act and then separated from the egg again in an oil removal procedure.

Description

The present invention relates to a process for the production of whole cholesterol diet or egg yolk products with low cholesterol, to the products themselves and to the use of these products as starting materials in the production of foods. Furthermore, the present invention relates to an egg extract produced as a by-product in the production process of the product, and its use as a food additive.

The concept of egg or yolk is preferentially linked to chicken eggs.
In addition to nutrient and physiologically valuable components such as proteins (eg, vitellin) and phospholipids (lecithin), chicken eggs
From a medical point of view, it contains undesirable substances such as cholesterol. Cholesterol is contained in the fat content of egg yolk and, together with saturated fatty acids, which is also an undesirable substance, makes up about 20% of the available weight of egg yolk.

When using eggs in diet foods, it is desirable to reduce cholesterol in the yolk. In this regard, it is known that the fat content of egg yolk can be removed during the entire extraction with a solvent (eg hexane). While this method does remove cholesterol, it also extracts medically desirable lecithin, at least in part. Also, an extraction solvent (for example, hexane)
Is difficult to completely remove from egg material without damaging the product.

High pressure extraction with a supercritical fluid (eg, CO ₂ ) can also be performed to remove cholesterol from egg yolk. During the high-pressure extraction, cholesterol can be selectively removed together with extra fat contained in egg yolk without reducing the lecithin content. However, this method has the disadvantage that cholesterol is mainly separated from the fluid stream as the final substance of the yolk-fat content, which requires a long processing time. Temperature and pressure conditions during high pressure extraction readily cause partial denaturation of the yolk protein.

In addition, add cyclodextrin to the liquid egg yolk,
It can also separate cholesterol from egg yolk. Cyclodextrin has the property of selectively trapping cholesterol. After a period of action, the cyclodextrin can be separated from the yolk, together with the entrapped cholesterol. This method is currently economical,
Not practical.

It is therefore an object of the present invention to provide an economical, health-friendly method for producing whole cholesterol or egg yolk products with low cholesterol.
It is another object of the present invention to provide a low cholesterol whole egg or yolk product suitable for dieting.

The object of the invention has been solved by a characteristic method of claim 1 and a product according to claim 13. A by-product according to the invention is a product according to claim 18.

The method according to the invention consists essentially in dehydrating the whole egg or yolk as starting material and then treating it with an extractant based on a cholesterol-free liquid edible oil. The principle of the present method is to make the concentration of all fat components uniform in a mixture of egg yolk fat and liquid edible oil added thereto. In other words, the cholesterol in the yolk fat is evenly dispersed in the low cholesterol extractant. Therefore, if the extractant is separated, the main part of egg yolk cholesterol can be separated by only one extraction operation.

As proposed in claim 2, the cholesterol content of egg yolk can be easily reduced by about 95% or more by repeating the extraction operation several times.

Depending on the fat content of the final product, the final deoiling treatment according to claim 3 can only require removal of a small part of the extractant.

Various edible oils can be considered as the extractant. For example, there is interest in a product that is essentially a natural yolk, but that has an equivalent yolk composition without cholesterol,
For example, the cholesterol-free egg oil can be used for the extraction according to claim 4. Egg oils of this kind are obtained, for example, by first extracting the yolk with any edible oil and then removing the cholesterol from the extract. In contrast to the conditions in egg yolk, cholesterol in liquid fats can be removed by conventional methods without much problem. The decholesterol extract obtained in the first processing step can be reused as an extractant and the egg oil can be concentrated. Repeating this operation several times yields an extractant that is free of cholesterol but has an increasingly concentrated yolk fat, essentially exhibiting the properties of egg oil. Use of this type of concentrated egg oil as an extractant results in a cholesterol-free egg product that otherwise corresponds to the natural egg composition. However, this method
This is a relatively expensive method.

Therefore, it is preferred to use ordinary vegetable edible oils as the extractant according to claim 5. For example, malt oil,
Vegetable edible oils such as sunflower oil, soybean oil, coconut oil and thistle oil are all suitable. These oils can be used individually or as a mixture. When considered economically, this type of extractant removes or reduces animal saturated fatty acids, another undesirable component in addition to cholesterol, and in some cases, unsaturated vegetable fatty acids and oil-soluble vitamins. Is also possible.

The deoiling treatment according to claim 6, that is, the removal of excess extractant, can be advantageously performed by a commonly used method such as decantation, separation and filtration, particularly by centrifugation.

Claims 7 and 8 consider that it is advantageous to spray-dry and instantaneously granulate to a particle size of 150 to 300μ before treating the whole egg or yolk with the extractant. In the course of spray drying, the starting material yolk or whole egg is dehydrated in a mild manner, and the instantaneously granulated powder is easily and uniformly deoiled by the extractant treatment.

However, the deoiling method described above cannot completely remove the extractant from the processed egg material. Often, there is interest in obtaining cholesterol-free products, and it is not always necessary to completely remove all fat. Rather, because it is a vegetable oil-based fatty acid, it can be an advantage if the products without cholesterol show high quality.

Nevertheless, there is a need to provide a completely fat free yolk or whole egg product, for example, in the context of sportsman food. In such a case, the present invention contemplates that according to claim 9 the substantially cholesterol-free egg material obtained after the last deoiling operation can be extracted using a supercritical fluid. Of course, before fluid extraction of the obtained egg material, further according to claim 10, 0.5
A particle size of ~ 2 mm is significant. The egg material thus granulated can flow through the fluid flow uniformly. That said, the high-pressure extraction described above uses vegetable edible oil as the extractant and only when the extraction is repeated several times,
It can be a meaningful way. Vegetable fats, in contrast to animal fats, enter the fluid stream relatively easily and can be extracted with short processing times. Thus, the disadvantages mentioned above for the treatment of natural egg yolk with supercritical fluid do not appear here. That is, a completely fat-free product is obtained in a gentle manner. In this connection, it has been found according to claim 11 that it is advantageous to add 0.1 to 2% of an electrolyte such as sodium chloride and / or sodium citrate to the raw material before spray drying. The presence of such a salt in the egg material also has the effect of preventing protein deterioration.

As an alternative to or prior to the fluid extraction described above, at least during the last deoiling or removing excess extractant.
The inert gas can be injected into the egg material, possibly under pressure, to remove the normally absorbed oil. The entire process according to the invention is advantageously carried out under protective gas.

As mentioned earlier, medically undesirable substances, especially cholesterol, are exclusively contained in egg yolk. Chicken egg white is essentially a mixture of albumin and globulin and is not a problem as a diet food. For this reason, in most cases, it is not necessary to use the whole egg as a raw material in the process of the invention, but it is sufficient to treat the yolk.
The treatment of only egg yolk has the advantage that it can be extracted for the purpose. In addition, throughput is reduced. Usually, the method of the invention starts by treating the yolk.

Claim 13 relates to a case in which egg yolk is used as a starting material to obtain the same composition as the whole egg as a final product for diet. In such a case, claim 13
Proposes to mix the spray-dried egg white after processing of the resulting yolk material to match the composition of the whole natural egg.

The present invention relates to a diet yolk or whole egg product which can be produced by extraction with a vegetable edible oil according to the method of claims 5 to 13. Normally, the low cholesterol product according to claim 14 still contains some extractant. In other words, the fat originally contained in the egg yolk has been wholly or partially replaced by vegetable edible oil. Not only are these products low in cholesterol, but they are also rich in vegetable fatty acids, which are particularly valuable from a diet standpoint.

Egg products according to the method of the present invention can be manufactured by extraction with any vegetable edible oil. Different products with different edible oils are conceivable accordingly. However, preference is given in this connection to products containing "red coconut oil", at least as a mixture with other vegetable edible oils. "Red palm oil" is an excellent antioxidant and guarantees that the egg product according to the invention is storage-stable and will not be damaged prematurely.

A further advantageous egg product is disclosed in claim 16. This egg product essentially consists of the difference that the fat content of the egg product is formed by vegetable edible oils,
It has the same amount of fat as untreated whole egg or yolk. This type of product can be processed using exactly the same amount of egg yolk as is supported in the formulation.

The egg product obtained by the method of the present invention can be used for producing a diet food. These products do not contain any declarable substances. The result of the extraction and production of the product is a safe food. Accordingly, the present invention furthermore relates to the use of an egg product produced according to the method of the invention in the preparation of dietary foods.

During the course of the process of the invention, the separated extractant is produced as a by-product from the egg material during deoiling. Depending on the method of operation of the present method, the natural extract of egg yolk and possibly other oil-soluble substances are accumulated in the extractant in various concentrations. First, it has been found that this egg extract has excellent properties as an emulsifier. In addition, cholesterol accumulated in the extract can easily
For example, it can be removed as an inclusion compound (adduct crystal). Therefore, the use of egg extract as a natural colorant (yolk dye) or as a taste substance (food flavor) in food processing,
Does not require declaration as a food additive.

Accordingly, claim 18 relates to an egg extract produced as a by-product of the method of the present invention.

 The invention will now be described by way of some examples and figures.

Example 1 1.5 g of spray-dried ordinary yolk powder of 1,000 g
Immersed in soybean oil at 40 ° C., deoiled with a centrifugal filter (centrifugation index: 1300) after about 10 minutes, and then post-treated with soybean oil of 0.5 at 40 ° C. four times. Thereafter, the egg material is centrifuged and deoiled for about 10 minutes. The yield was 1085 g. The residual cholesterol content was 239 mg / 100 g (egg powder).

Example 2 The processing operation was carried out according to Example 1. However, due to some changes in the drying process of the spray-dried egg yolk powder, the particles show a high porosity. The average particle size was 225μ. In this case, the yield was 1040 g, and the residual cholesterol content was 223 mg / 100 g (egg powder).

Example 3 The treatment procedure was carried out according to Example 1, and the yolk powder used as starting material was spray-dried according to Example 2. The difference from the treatment according to Example 1 is that not only the centrifuge chamber, but also the receiver was filled with an inert gas (here CO ₂ ) and kept somewhat pressurized. Inert gas circulates between the centrifuge and the receiver.
The yield was 976 g and the residual cholesterol content was 200 mg / 100 g (egg powder).

Example 4 The processing operation was carried out according to the method of Example 3. However, here, a mixture of 0.250 soybean oil and 0.250 "red palm oil" was used as the post-treatment oil. "Red palm oil" is of a natural composition and is effective as an antioxidant. Provitamin A (carotene) content is abnormally high, and provitamin E
(Tocopherol) content is high, so it is effective for a long time,
Egg products treated with coconut oil are prevented from being damaged prematurely. Yield 977g, residual cholesterol content 200mg / 100
(Egg powder).

The results of analyzing the yolk powder obtained by the method of Example 4 are shown in the following table in comparison with the results of analysis of the untreated yolk powder.

From this table, it was found that when an appropriate vegetable oil (in this case, soybean oil and coconut oil) was used for extraction, the following possibilities were provided by the present invention.

1. Decrease of cholesterol content by more than 90%.

2. The content of egg lecithin does not change substantially.

3. Provitamin A rises about 10 times.

4. Provitamin E rises about 40 times.

5. Provitamin F increased about 100%.

Example 5 Treated by the method of Example 3. However, post-treatment with 0.5 soybean oil was performed 8 times instead of 4 times. The residual cholesterol content of the yolk powder is 210 mg / 100 g total sterin content
(Egg powder) was only 51 mg / 100 g (egg powder). This is about 98% cholesterol washes
It means that

For the examples given above, the oil content of the yolk powder can be significantly reduced by using a high-efficiency centrifuge or by continuing the finishing centrifugation for a long time, but this treatment also reduces the residual cholesterol content. Generally speaking. A similar effect is obtained with the method of Example 3 when a high-pressure inert gas is introduced into the egg material.

Example 6 To test the quality, the yolk powder produced according to the method of Example 4 was replaced with 80% mayonnaise instead of fresh yolk.
50% for salad mayonnaise, 25% for salad dressing,
As well as egg butter cream.

15 g of fresh egg yolk specified in the prescription was replaced with 7.65 g of yolk powder produced by the method of the present invention dissolved in 7.65 g of water, and the resulting mixture was used as a standard prescription. In the case of mayonnaise / dressing, the amount of yolk is calculated based on the amount of oil applied to fresh yolk.
7.5%. The conversion of fresh yolk to spray-dried yolk powder is performed according to the following list.

Average egg weight = 50 g Egg shell = 6 g Egg yolk = 15 g / spray-dried = 7.65 g Egg white = 29 g / spray-dried = 3.77 g 50 g 11.42 g They were evaluated independently of the testers. The product was rated as good in appearance (uniform visual image), stability (cream or mouthfeel) and taste. There was no distinct taste or other significant difference compared to the fresh yolk product.

Example 7 Corresponding to the above relationship, the egg yolk powder 7.65 obtained from Example 4
The g was mixed with 3.77 g of spray-dried egg white powder to obtain 11.42 g of a product having a composition of whole egg powder. This product 1
When 1.42 g is dissolved in 32.58 ml of water, instead of one egg,
It can be easily processed in various formulations.

A comparison of the quality of the whole egg product produced in that way,
To illustrate, the following dishes were prepared and tested in the kitchen:

In the case of a) eggs with bacon b) noodles c) pancakes d) pound cakes e) donuts In the case of products c) d) e), a so-called "ready mix" is first made, corresponding to the American industrial formula.
(A "ready mix" is a mixture that contains all the ingredients, such as eggs and spices, and only needs to be mixed with water or milk before cooking.) Again, optical tests and taste tests are common. It was confirmed that there was no difference in comparison with the control product made using the eggs of the present invention.

The following examples 8, 9 and 10 relate to the treatment of native egg yolk or egg yolk treated according to the method of the invention with a supercritical fluid. All three experiments were performed under the same conditions as follows.

1. Egg yolk used as a starting material was dried to a residual moisture of 2% using an inert gas previously dried at 50 ° C.

2. The extraction container (diameter 11.5 cm) was filled with 1,000 g of egg product without applying pressure.

3.Extraction uses pure CO ₂ at a temperature of 40 ° C and a pressure of 5,000psi,
This was performed at a flow rate of 33 g CO ₂ / h per gram of egg yolk.

Example 8 A commercially available egg yolk powder, dried to 2% residual moisture as described above, is gently filled into the extractor. The extraction was then performed according to the above three conditions for 4.5 hours. An open view of the apparatus revealed that a gas path had been created and, therefore, the extraction was taking place unevenly in the extraction cake. Egg powder weight loss
35%, extracted yolk has a residual cholesterol content of 1.34
%Met.

Example 9 Egg yolk powder is washed with soybean oil according to the method of Example 3, then granulated in a vortex layer granulator to a particle size of 1-2 mm and dried to a residual moisture of 2%. The obtained dried egg yolk is filled in an extractor and extracted for 3.5 hours under the above three conditions. The yolk granule weight loss was 37%, and the extracted cholesterol content of the yolk was 0.06 at 0.11% total sterin content.
9%.

Example 10 Egg yolk powder was treated essentially as described in Example 9 with one difference of adding 1.5% of a mixture of salt and potassium citrate to the yolk powder prior to spray drying. About 3 extractions
Time went. Yolk granule weight loss, oil yield 41.1%
At that time, it was 43% and its cholesterol content was 0.031% when the sterin content was 0.07%.

 The extraction process of Examples 8, 9, and 10 is shown in the figure.

Using less oily egg powder (see note in Example 5) further improves the economics of CO ₂ extraction, as the figure shows that Example 8 is the worst and Example 10 is the best. Can be.

Further analysis of the egg granules obtained according to the methods of Examples 9 and 10 showed that these granules were substantially free of fat. Both granules were cream-white in color, odor-free, and had an egg yolk taste. Furthermore, they have good solubility and the lecithin content in terms of fresh egg yolk is not substantially different from that of untreated egg yolk.
The granules according to the methods of Examples 9 and 10 are therefore suitable for synthetic foods rich in protein and lecithin.

The last example 11 relates to the vegetable oil used as extractant in the method according to examples 1 to 4. These vegetable oils are separated after extraction and processed as follows.

In the first processing step, the extracted oil separated from the yolk powder and the extracted oil obtained in the first post-wash are combined.
As a result of analyzing this oil, the following composition was found.

Total sterin content 1.442% Cholesterol 0.945% Stigmasterin 0.065% Campesterin 0.178% Sitosterin 0.254% Lecithin 0.0099% The combined extracted oil is stored at 20 ℃ for 3 days, then
Stored at 10-12 ° C.

During this time, the waxy component sank to the bottom. The clear supernatant is decanted and the opaque precipitate is at 10 ° C
And squeezed out with a filter press.

Cholesterol is separated and further extracted from the clear oil by known methods, for example by inclusion compounds. The transparent oil obtained by this treatment can be used in various fields such as an emulsifier, a taste agent (artificial balm), an egg yolk dye and the like.

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Claims (18)

(57) [Claims] 1. Dehydration of the whole egg or yolk, followed by mixing with a cholesterol extractant mainly containing a liquid edible oil having a low cholesterol, and allowing the cholesterol extractant to act;
A method for producing a whole, low-cholesterol egg product or yolk product for diet, comprising removing the cholesterol extractant from the egg material by a deoiling treatment. 2. The process according to claim 1, wherein the extractant treatment and the subsequent deoiling are carried out several times, possibly with various extractants. 3. The method according to claim 1, wherein in the final deoiling process, only part of the extractant is removed from the egg material. 4. The method according to claim 1, wherein a mixture of any liquid edible oil and low cholesterol egg oil or only low cholesterol egg oil is used as the extractant. By way. 5. The process according to claim 1, wherein a vegetable edible oil or a mixture of several vegetable edible oils is used as the extractant. 6. The method according to claim 1, wherein the deoiling treatment is carried out by decantation, separation and filter pressing, in particular by a method of centrifugation. 7. The method according to claim 1, wherein the whole egg or the yolk is subjected to a spray drying process to dehydrate it. 8. The process according to claim 7, wherein the yolk or the whole egg is granulated instantaneously in spray drying or in the next step to a particle size of from 150 μ to 300 μ. 9. The method according to claim 5, wherein after the deoiling treatment, the egg material is further extracted with a supercritical fluid, preferably CO _2. . 10. The method according to claim 9, wherein the egg material is granulated to a particle size of 0.5 to 2 mm by an instant granulation method before extracting the egg material with a supercritical fluid after the deoiling treatment. By term. 11. The method according to claim 11, wherein an electrolyte, preferably salt or potassium citrate, is added to the whole egg or yolk before dehydration, in an amount of 0.1 to 2% based on the fresh egg content.
A method according to claim 9 or claim 10. 12. The method according to claim 1, wherein an inert gas is introduced into the egg material with or without pressurization during the extraction process or at least during the final deoiling process. A method according to any one of paragraphs 11 to 11. 13. The method according to claim 1, wherein egg yolk powder is used as a starting material, and the egg material obtained after the treatment is mixed with spray-dried egg white in an amount corresponding to the composition of the whole natural egg. 13. A method according to any one of paragraphs 1 to 12. 14. A low cholesterol egg product or yolk product for a diet, obtained by the method according to any one of claims 5 to 13. 15. The fat content of the product is a mixture of vegetable edible oils, one of which is natural "red coconut oil".
A product according to claim 14, characterized in that: 16. The method according to claim 16, wherein the fat content essentially corresponds to the fat content of the untreated egg or yolk.
A product according to claim 14 or claim 15. 17. A low cholesterol whole egg product or yolk product for use in food production, produced by the method according to any one of claims 1 to 13. 18. A whole egg or egg yolk extract obtained as a by-product of the method according to any one of claims 1 to 13, which is used as an emulsifier, a dye or a food flavoring substance.